Try replacing pasta with sheets of boiled kelp in a lasagne; or make kombu dashi, a simple Japanese stock, to add an umami boost to soups and stews
The ocean is the Earth’s biggest resource, covering more than 70% of our planet, and it is full of under-utilised sea vegetables that are delicious, sustainable and nutrient-dense. Next time you take a blustery walk on the beach, have a forage for fresh seaweed. Large, brush-like kelp heads will probably be scattered along the shoreline or in rock pools. Dry the freshest-smelling pieces at home – use a foraging handbook to identify kelp and other tasty species such as laver, dulse and sea lettuce.
Kelp, or kombu as it’s called in Japan, where it’s widely used, is heralded as a sustainable protein, high in soluble fibre and full of vitamins A, B, C, D and E, among others, depending on the species. Despite being low in fat, seaweed is also full of omega-3 fatty acids.
Continue reading...from The Guardian http://bit.ly/2RPB7uQ
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